PICKLED CARROTS AND DAIKON RECIPES

Name: Pickled Carrots and Daikon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 pints
Ingredients: 3 -4 fat carrots; 2 slim daikon radishes; 1 1/2 cups white vinegar (5%); 1 1/2 cups filtered water; 3 tablespoons coriander seeds; 2 teaspoons black mustard seeds; 2 tablespoons pickling salt; 1/2 teaspoon red pepper flakes; 3/4 cup sugar; 3 -4 star anise flowers; 1 1/2 teaspoons powdered ginger

PICKLED CARROTS AND DAIKON RECIPE - FOOD.COM

Pickled Carrots and Daikon Recipe - Food.com image

Make and share this Pickled Carrots and Daikon recipe from Food.com.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 3 pints

Number Of Ingredients 11

Ingredients

3 -4 fat carrots
2 slim daikon radishes
1 1/2 cups white vinegar (5%)
1 1/2 cups filtered water
3 tablespoons coriander seeds
2 teaspoons black mustard seeds
2 tablespoons pickling salt
1/2 teaspoon red pepper flakes
3/4 cup sugar
3 -4 star anise flowers
1 1/2 teaspoons powdered ginger

Steps:

Thinly slice the vegetables on a mandolin and set aside.
Combine the brine ingredients in a medium sized, non reactive pot. Bring to a boil. Taste (do not inhale over the pot, the vinegar will make you cough) and adjust spices to please your palate.
Add the sliced vegetables. Stir to combine and remove from the heat.
Fill prepared jars. Wipe rims and apply lids. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.

Nutrition Facts : Calories 309.8, FatContent 1.8, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 4752.7, CarbohydrateContent 70.1, FiberContent 7.8, SugarContent 59, ProteinContent 3

PICKLED CARROTS AND DAIKON RECIPE - FOOD.COM

Pickled Carrots and Daikon Recipe - Food.com image

Make and share this Pickled Carrots and Daikon recipe from Food.com.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 3 pints

Number Of Ingredients 11

Ingredients

3 -4 fat carrots
2 slim daikon radishes
1 1/2 cups white vinegar (5%)
1 1/2 cups filtered water
3 tablespoons coriander seeds
2 teaspoons black mustard seeds
2 tablespoons pickling salt
1/2 teaspoon red pepper flakes
3/4 cup sugar
3 -4 star anise flowers
1 1/2 teaspoons powdered ginger

Steps:

Thinly slice the vegetables on a mandolin and set aside.
Combine the brine ingredients in a medium sized, non reactive pot. Bring to a boil. Taste (do not inhale over the pot, the vinegar will make you cough) and adjust spices to please your palate.
Add the sliced vegetables. Stir to combine and remove from the heat.
Fill prepared jars. Wipe rims and apply lids. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.

Nutrition Facts : Calories 309.8, FatContent 1.8, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 4752.7, CarbohydrateContent 70.1, FiberContent 7.8, SugarContent 59, ProteinContent 3

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Crunchy and tart, these pickled carrots and daikon are a great counterpoint to big savory flavors, especially in Chinese and Vietnamese meals. Reprinted from Real Food Heals by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Seamus Mullen
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